My breakfast was the same as always. I had porridge with coconut-almond milk, honey, cinnamon, and blueberries, as well as a mug of green tea. I no longer add banana to my porridge, as I found I didn’t have time to keep buying bananas through the week, and the porridge tastes just fine without!
For lunch, I packed a fairly simple box. In two of the top compartments, I have baby carrots and a small broken piece of dark chocolate with almonds. In the main compartment, I have two pita pockets stuffed with chicken, guacamole, and spinach.
For my dinner I had leftover chili! I made a big pot at the beginning of the week to last through the entire week, and it was delicious! I absolutely love chili…it’s warm, filling, and healthy! Plus it’s simple to make, inexpensive, and lasts a really long time! In fact, it’s one of those few dishes were it actually tastes better after being refrigerated for a while. It’s a fantastic dinner on a cool fall day.
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